Post by mªdcªtx-no-archive: yes On Sun, 16 Mar 2008 17:42:36 +0800, Spice West
Post by Spice WestPost by mªdcªtWith Good Friday coming up, I'd like to attempt cooking a whole fish
seeing as we have a fantastic fishmonger near us.
Does anybody have any good recipes, or any tips?
Any idea on what type of fish you want to cook? Some fish cook better
than others - Tailor and Herring (tommy ruff for the folks over east)
have a strong flavor where-as whiting and flathead has a delicate
flavor.
Whole snapper and red emporer are good for baking.
That's good, because their whole snapper looked verrrry nice this
arvo, and they're going to get some in for Thursday.
lemon, cracked pepper, thyme, sea salt, unsalted butter and/or EVOO
(on top and stuffed in them)
wrap in foil and bake for ??min (I'll ask them!)
Sounds good. My personal fav is a little dill in the cavity and some
sliced tomato and a couple of bits of spring onion in there too. a
rasher of bacon laid along the length of the fish (Only one piece on
each side or it overpowers the fish then wrap in tinfoil and cook in
the oven or over the BBQ.You can oil the tinfoil if you want but the
bacon usualy does that for you.
Having said that I love the taste off all fish so a couple of fillets
rolled in plain flour and cooked on the hotplate takes some beating.
Then a drizzle of lemon juice and some fresh bread and butter....
Post by mªdcªtPost by Spice WestHere is a good one for a prawn delight. Works better with yabbies
...but...
Enough green prawns for the amount of people you want to serve.
shell the prawns (de-vien of you want). No need to keep the tail
shell.
Is de-veining [sic] prawns *absolutely* essential?
You're going to cook the "nasties" out of them aren't you?
I have never deveined a prawn that 'I' am going to eat. I have never
had a crook prawn but I know people who have. A mate of mine also
sucks the mustard out of the head. I love prawns but ...naaaa I wont
go that far. I do like a little mustard left in my crabs tho. Go
figure.
Post by mªdcªtPost by Spice Westsoak some tooth picks in water.
Camembert or Brie cheese cut into chuncks.
beaten eggs (again depending on the amount of people you want to
serve)
Bread crumbs (Add dill tips , salt and pepper for a nice background
and chilli flakes for a KICK )
Place a chunk of cheese in the middle of the prawn then run a wet
toothpick through the prawn and cheese to hold the cheese in place.
Dip in the beaten egg then roll in the breadcrumbs and then into a
deep fryer. Let the crumbs get really brown then pull out. Let them
sit for a while as the cheese holds its heat and can burn the mounth
of the person eating.
Enjoy ..simple but yummmmmm
I prefer to take MONSTER tiger prawns (the ones from WA), and "stretch
them out" and stuff 'em on a souvlaki stick and then wrap them in
proscuitto.
Grill, barbeque, pan-fry....whichever way they're yummmmm!
Yumm - sometimes simple is best eh. That would be awsome with a light
wipe of garlic oil or even garlic clove on the prawn before wrapping.
Hope you enjoy your fishy feast.
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